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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Paragon Press, this seems to be a different process for making chicken. Hope to try soon. Ingredients:
4 chicken breasts |
2/3 cup dry vermouth |
2/3 cup chicken stock |
2 shallots, sliced thin |
12 ounces canned artichoke hearts, drained and halved |
3/4 cup green grape (seedless) |
1 tablespoon cornstarch |
2 tablespoons cold water |
salt and pepper, to taste |
Directions:
1. Cook the chicken in a heavy skillet for 3-5 minutes, turning once. (Chicken should be well browned on both sides). Remove from pan.
2. Rinse the pan and add vermouth and stock. Bring to a boil and return chicken to pan.
3. Add sliced shallots and cover, simmer for 30-40 minutes. Season to taste with salt and pepper.
4. Stir in the artichokes and grapes and continue to cook and additional 5 minutes.
5. Meanwhile, dissolve cornstarch in cold water and then add to chicken. Cook until thickened slightly.
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